Sunday, November 30, 2008

Reduced-Guilt Apple Crisp

Juicy Apple Crisp Apples never let you down: You can get them year-round, and you can use just about any variety in this quintessential always-works dessert. With this kind of dependability, who needs chocolate?

1/2 cup regular oats
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 1/2 tablespoons butter, melted
1 tablespoon thawed apple juice concentrate
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
8 cups sliced peeled Granny Smith apple (about 2 pounds) (Sue used macintosh)
1/4 cup thawed apple juice concentrate, undiluted
2 tablespoons water
3/4 cup vanilla light ice cream

Preheat oven to 425°.

Combine first 6 ingredients; set aside.

Combine the granulated sugar, cornstarch, 1/2 teaspoon cinnamon, and salt.

Place the apple slices in an 11 x 7-inch baking dish, and sprinkle with the cornstarch mixture.

Pour 1/4 cup juice concentrate and water over the apple mixture.
Top with the oat mixture.

Bake at 425° for 25 minutes or until bubbly and golden brown. Let stand for 15 minutes. Serve with ice cream.

Yield: 6 servings (serving size: 1 cup apple crisp and 2 tablespoons ice cream)

CALORIES 258 (16% from fat); FAT 4.6g (sat 2.4g,mono 1.2g,poly 0.5g); IRON 1.2mg; CHOLESTEROL 10mg; CALCIUM 56mg; CARBOHYDRATE 55.2g; SODIUM 101mg; PROTEIN 2.2g; FIBER 3.4g

Cooking Light, JANUARY 2001

Sue's notes: I put extra topping on. I didn't have concentrate juice, or cider, or anything, so I used the juice from a can of peaches (pear juice). That worked great. We didn't have ice cream either, but we'll get some.

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